Family Feast Recipe

If using rice: Rinse 2 cups long-grain rice until water runs clear. In a medium pot bring 4 cups water or low-sodium chicken broth and 1 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 10 minutes; fluff with fork before serving.

If using pasta: Bring a large pot of salted water to a rolling boil. Add 1 lb pasta (penne or spaghetti) and cook according to package instructions until al dente (typically 8–12 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.

Pat 2 lb of your chosen protein dry. Season evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp garlic powder.

Heat a large heavy skillet or Dutch oven over medium-high heat and add 2 tbs olive oil. When oil shimmers, add the protein in a single layer (work in batches if needed) and brown on all sides: chicken thighs 6–8 minutes per side until golden (internal 165°F/74°C), beef or goat 3–5 minutes per side to brown (they will finish cooking in the sauce). Transfer browned protein to a plate and set aside.

Reduce heat to medium and add the chopped yellow onion (about 1 cup) and sliced bell peppers (1 cup) to the same pot. Sauté 4–6 minutes until softened, scraping up browned bits from the bottom.

Add 4 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in 3 tbs tomato paste and cook 1–2 minutes to caramelize slightly and deepen flavor.

Pour in 1 can (14 oz) diced tomatoes and 1 cup stock. Scrape browned bits into the sauce. Add 1 bay leaf, 1 tsp dried thyme or oregano, and 1 tsp red pepper flakes. Bring to a simmer.

Return the browned protein and any accumulated juices to the pot. Reduce heat to low, cover partially, and simmer: for chicken 15–20 minutes until cooked through and sauce reduced; for beef or goat, simmer 30–40 minutes or until tender (add up to 1/2 cup extra stock or water if sauce reduces too much). Taste and adjust seasoning with salt and pepper.

When protein is nearly done, stir in 1 cup frozen peas or green beans and simmer 3–5 minutes until heated through and vegetables are tender-crisp.

Remove bay leaf. Stir in 2 tbs chopped fresh parsley, 1 tbs butter and 1 tbs fresh lemon juice to finish the sauce; this brightens flavor and gives a silky finish.

To serve: Spoon the rice or tossed pasta onto a large platter or individual plates. Arrange the protein and sauce on top. If pasta was used and sauce seems thick, loosen with reserved pasta water (1–2 tbs as needed). Garnish with additional parsley and a lemon wedge if desired.